Mrs Rowes Fresh Peach Pie Recipes

MRS. ROWE'S FRESH PEACH PIE

Steps:

• Preheat oven to 425°; line a 9-inch pie plate with 1 rolled-out pie pastry.
• Put peaches in a bowl; add lemon juice, and gently stir to coat.
• In another bowl, combine the sugar, flour, cinnamon, and nutmeg; mix well, then add to the peaches.
• Gently stir to coat the peaches, then spoon the filling evenly into the crust.
• Brush the rim of the crust with water, cover with the second rolled-out pie pastry, seal, and flute or crimp the edges, and cut a few steam vents in the top.
• Bake for 35-40 minutes, until golden brown.
• Remove from oven, brush with melted butter, and cool on a wire rack for 1 hour before slicing.
• Serve at room temperature or slightly warm.

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

SINGLE CRUST PEACH PIE

Steps:

• Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
• Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.

PEACH PIE

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

LIKE STRAWN'S PEACH PIE

Steps:

• With electric mixer beat yolks and sugar until a light lemon color.
• Add cornstarch, salt and vanilla.
• Add milk a little at the time until blended.
• Cook over low heat stirring constantly until thick, almost stiff.
• If there are lumps beat with mixer until smooth.
• Add 1/4 stick of butter and let cool.
• Toss peach wedges with powdered sugar.
• Spread half of the custard in the bottom of each pie shell.
• Top with peaches and ice with whipped, sweetned cream.
• NOTE: Bettina uses the custard all in one pie and uses 4 large peaches.